Whole Egg Cupcake Exclusive

Step 1: Add 5 eggs, fine sugar, and salt into a clean, dry, oil-free mixing bowl. Using a handheld mixer, beat over a water bath at 38–40°C for 5 minutes. Stir until the color turns creamy white, and when lifted, if you draw a '8' on the surface it does not disappear immediately, it's ready.

Step two: Sift the cake flour in three times. (Each time, wait until it is roughly mixed before adding more flour.) Then use a spatula to gently fold from the bottom until the batter is uniform and free of lumps.

Take a bowl, take some of the batter, add milk and corn oil and mix evenly, then pour it into the batter and fold from the bottom up until well combined.

Pour the batter into the funnel.

Then pour it into the paper cups, filling them about eighty percent full.

Place it in the baking tray, then put it into the Galanz 42-liter oven. Bake at 160°C with both upper and lower heat for 30 minutes. Since each oven brand and size is different, the temperature and time settings may vary.

Finished product picture, arranged nicely, delicious and tasty.